EASY Mexican Arugula Salad with Olive Oil dressing! This simple salad recipe is healthy and includes Arugula, Spinach, Tomatoes, Corn and a Olive Oil/Lime/Cumin dressing to give it a Mexican taste! This is a perfect side salad but could easily turn into a main course if you add chicken to it.
I love this Mexican Arugula Salad! The olive oil/lime juice dressing that coats the arugula greens, tomatoes and corn leaves me craving this salad for lunch and dinner. I love Mexican flavored dishes, so the lime, cumin and dash of red pepper flakes gives this such a burst of flavor making this a exciting salad!
Healthy Recipe
With the weather turning to Spring and Summer (it was 70 degrees this weekend!) I’m taking a step back from hot soups for lunch and instead am craving something fresh and crunchy.
What’s growing in the garden dictates our meals, so I’m looking forward to picking our fresh vegetables, dicing them up and having a big bowl of salad for lunch. And what’s even better is there no time waiting for lunch or dinner to be heated, this Mexican Arugula Corn Salad is made within minutes.
Arugula Salad Recipe
The key to any salad is the greens and the dressing. For the greens I’m using Earthbound Farm 1/2 & 1/2 baby spinach & baby arugula because it’s my favorite but I also recommend a Sweet Kale mixture too.
Besides the greens, you’ll need tomatoes, corn, the delicious olive oil/lime juice/cumin dressing we’ll make and a little bit of shredded cheese to throw on top. You probably have all these simple ingredients already which means you can have this salad for lunch.. today!
Throw everything in the bowl and you have one big salad for yourself, or to share. I’ll let you decide. Totally optional, but you can up it a notch with some shaved parmesan cheese on top too!
You can also serve this as a side dish if you’d like, or throw rotisserie chicken or roasted delicata squash in it to make it more of a complete meal.
Enjoy this fresh tasty salad!
Looking for more salad recipes? Try my Rainbow Kale Salad!
Pin for later:
Mexican Arugula Salad
PrintIngredients
- 5 oz package of Arugula/Spinach Mix I used Earthbound Farm 1/2 & 1/2 baby spinach & baby arugula
- 1 15 oz can corn
- 1 large tomato diced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- dash of red pepper flakes
- salt + pepper to taste
- 1-2 tablespoons shredded cheddar/Mexican blend cheese
Instructions
- Pour olive oil, lime juice, cumin, pepper flakes and salt + pepper in small bowl and mix until cumin is dissolved.
- Put salad greens, corn and tomato in large bowl. Add olive oil dressing mix.
- Mix until all greens are evenly coated.
- Sprinkle cheese on top.
- Enjoy!
Video:
katy lutz says
I was making tacos for dinner but also realized I needed to use the arugula before it turned slimy. This fit into the meal and was very tasty. I used cotija cheese because it was what I had on hand.
Felica says
Hі there, after rеading this amazing post i am
as well deⅼighted to shaгe my experience heгe with mates.
Myrtis Reine says
I think this is among the most significant info for me. And i’m glad reading your article. But wanna remark on few general things, The web site style is perfect, the articles is really excellent : D. Good job, cheers
Vitaminas para candidíase? says
Muito obrigado, isto site é muito prático . https://foursquare.com/user/485610906/list/tratamento-para-candidiase-4
Alberto says
Thanks in favor of sharing such a fastidious thought, post is nice, thats why i have read it completely https://twittertakipcimiz.com/author/topgavin24/
Rach @ This Italian Family says
I love arugula! And this looks like a mighty fine use for it! Yum! 🙂
Ashley says
I adore anything with a mexican spin! This salad sounds delicious!!
Claira says
I love Arugla! This sounds like a great spring salad.
Angie@Angie's Recipes says
Such a simple yet great salad!
John/Kitchen Riffs says
We love soup, too, and eat it in warm weather. But at this time of the year salads definitely start nudging it off the menu. This is exactly my kind of dish — SO much flavor. Really good stuff — thanks.
Anna @ shenANNAgans says
Canned corn makes me feel a bit sick, but fresh corn is my friend. Cant wait to try this salad, especially love the mexican spin on it. 🙂
Suzanne says
Thats a really wonderful salad. Love the flavors and always love arugula.
grace says
i must confess that i hate canned corn. it just has an off-flavor to me, and i greatly prefer corn frozen from the summer or even store-bought frozen! that said, i love it in my salads and this looks great. 🙂
Pamela says
No worries Grace, feel free to use frozen (or fresh) corn for this salad! In the Summer I’ll be taking it right off the cob and throwing it in.
Mary Frances says
Perfect salad for this beautiful weather 🙂
Monica says
It’s getting warmer and I’m starting to crave good salads! I love picking up fresh arugula and greens from the farmer’s market when I can (and will be able to soon) and the pairing with sweet corn is outstanding. Totally simple yet delish – perfect for a barbecue. : )
Louise says
Beautiful greens, lovely salad, Pamela. And that dressing, WOWZA on that salad dressing with a dash!
Amy (Savory Moments) says
This looks like a delicious salad! Love the Mexican spices.